Sweet Potato Custard
(dairy free, bake-free)
2 teaspoons beef collagen peptides
2 teaspoons beef gelatin
1/4 cup water
18 ounces of sweet potato puree
1/4 teaspoon Himalayan Salt
1/3 cup dark maple syrup or 1/4 teaspoon organic stevia powder*
1 tablespoon cinnamon
1/8 teaspoon cardamom
1/4 teaspoon pumpkin pie spice
2 teaspoons organic vanilla extract
1/2 cup homemade coconut milk
Put the collagen and gelatin into a small saucepan. Add the water, and then wait for the collagen and gelatin to bloom.
In the meantime, add the sweet potatoes, salt, sweetener of choice, cinnamon, cardamom, pumpkin pie spice, and vanilla to the food processor and blend until combined.
Heat the gelatin, collagen, and water mixture, stirring until the gelatin is completely dissolved. Next, add the water, coconut milk, and coconut oil to the saucepan and continue heating and stirring until everything is melted and combined. Turn on the food processor and slowly add the saucepan contents to the other ingredients. Blend until completely smooth. Transfer to a glass baking dish and refrigerate.
*To make this recipe refined-sugar free and/or Keto friendly, use the Stevia powder listed above.
Find our homemade coconut milk recipe here.